Biotechnological Process of Creating Functional Dairy Product Enriched With the Extract of Scutellaria Galericulata L.

Abstract

One of the ways to eliminate population diseases and increase the body is resistance to adverse environmental factors is the systematic use of functional food products enriched with a complex of biologically active substances with a wide range of therapeutic effects. The creation of a new, unique functional dairy product was preceded by long-term comparative biochemical studies of Scutellaria baicalensis Georgi and Scutellaria galericulata L. In the grass and roots, biologically active substances of a phenolic nature, such as baicalin, vogonin, scutellarin, etc., were found useful for medicinal purposes. The use of extracts from the of Scutellaria galericulata L. in the development of a functional product based on sour-milk fractions made it possible to obtain curd mass enriched with the biologically active substance of this plant. The functional product meets the organoleptic, physico-chemical, tasting requirements for new functional products and is recommended for introduction into the diet of different population groups by age and functional activity.